Meatballs and Garlic Pasta


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Perfect meatballs on a bed of angel hair pasta soaked in a garlic broth. A perfect dish; it's everyone's favorite! There never seems to be any leftovers and it's a very easy recipe.

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  • 1 lb. ground beef
  • 1/2 C. breadcrumbs
  • 1 egg
  • 3 Tbs. Worcestershire sauce
  • 1 envelope Lipton onion soup mix
  • 1/3 C. ketchup
  • 1/3 C. water
  • 1 pkg. Cracker Barrel cheese (any flavor), cubed
  • 1 box angel hair pasta
  • 2 cloves garlic, minced
  • 1/3 C. olive oil
  • 3/4 C. beef broth
  • 1/2 tsp. pepper
  • 1/2 C. grated Parmesan cheese

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Mix first 7 ingredients in large bowl. Scoop about 3 tablespoons of mixture (enough for a small meatball) and place a cube of cracker barrel cheese in center and roll in palm of hands making sure cheese stays in center of meatball. Continue process until you use up all of the meat mixture. Place meatballs in baking dish and bake at 400 degrees for 20 minutes. While meatballs are cooking, boil pasta according to box. In small saucepan, heat oil on medium and add minced garlic and pepper. Cook for about 7 minutes (be sure not to brown garlic too much) and add beef broth until heated. Drain pasta, and return to pan. Add garlic broth and toss. Add Parmesan cheese to pasta and toss until coated. Put pasta on plate and put 4-5 meatballs on top of pasta. Sprinkle with more Parmesan cheese if desired.

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